Vegan Sugar-Free Chocolate Mousse
Ingredients
- 1/2 bar of vegan dark chocolate
- 1 tablespoon cocoa powder
- 1/2 can full fat coconut milk
- 90 ml of water
- 10 pitted Medjool dates
- 10 cashew nuts
Toppings
- 1/2 peeled and diced ripe papaya or other fruits of your choice
Preparation
Place the chocolates in a porcelain cup and place the cup in a bowl of hot water. Stir the chocolate with a spoon until it is completely melted. Set the cup with the melted chocolate aside.
In a high-speed mixer, combine cashew nuts, coconut milk, water, cocoa powder, pitted dates, and melted chocolate. Puree until it forms a smooth mousse. If you desire more sweetness, you can add additional dates or a small amount of other sweetener and blend again.
Transfer the mixture into 1-2 jars and refrigerate for about 2.5 hours, allowing it to solidify and cool.
Serve the chocolate mousse with diced ripe papaya or other toppings of your choice.